Ginger-Soy Braised Short Rib Tots Recipe

Our plated Ginger - Soy Braised Short Rib Tots

We’re squarely in the middle of Fall. It’s our favorite time of year. The leaves are changing and the temperatures are dropping. More importantly, it’s braising season. That time of year where slow-cooked dishes take center stage. Tasty dishes like this little Asian Fusion beauty that we have dreamed up; Ginger–Soy Braised Short Rib Tots. It’s tangy, slightly spicy and sure to be a big hit in your home.

Let’s get cooking!

The Ingredients for our Ginger-Soy Braised Short Rib Tots

The Ingredients

While this recipe for Ginger–Soy Braised Short Rib Tots may take awhile because of the slow-cooking process, the list of components is fairly short.

As we’ve done with other Braised Short Rib dishes, we’ll be using Beef Chuck Roast as the primary ingredient. I find it easier to work with because you can cut it to whatever size portions you’d prefer. The flavor and texture is really strong for these types of recipes, as well. If you prefer to use the more traditional Bone-In Short Ribs, that’s fine. You’ll just have to remove the bones before serving.

As for the Soy portion of the recipe, I prefer Low-Sodium Soy Sauce. Trust me. The Sodium level in this is more than enough for most applications. Especially, as the sauce begins to reduce intensifying all of the flavors.

One item you may have some difficulty tracking down is the Star Anise. If you can’t find it with the other spices, you can supplement it with a ½ tablespoon of either Asian 5-Spice or Ground Allspice. Try to stick with the Star Anise, though, if at all possible.

Most everything else in this dish is exactly what you’d expect. Typical ingredients you’ll find in a lot of Asian-Style dishes like Fresh Ginger, Garlic, Green Onion, Brown Sugar, Sriracha, and Corn Starch.

Oh, and the Tater Tots are just the simple, store-bought, frozen version. Sure you could make your own fresh Tots but I don’t feel that is necessary for this recipe.

The trimmed Beef Chuck Roast Short Ribs ready to be seasoned and seared

Let this marinate

Before we actually get braising, it’s time to infuse our meat with much of the flavor we’re going to enjoy in this dish. We’ll be doing that with a super tasty marinade

Start by trimming the Beef Chuck Roast into approximately 2-inch pieces and season them lightly with Salt & Pepper.

Meanwhile, place a heavy-bottomed Pan on the stove over medium-high heat with a little Oil. Working in batches, sear the Beef on all sides. Remove to a large, shallow baking dish.

The combined Ginger-Soy Marinade ready for our Seared Short Ribs

Now add the Low-Sodium Soy Sauce, Brown Sugar, Rice Wine Vinegar, Sriracha, Star Anise, Chicken Stock, Minced Fresh Ginger, Garlic, and Green Onion in a medium-sized bowl. Whisk until well combined. Pour the Marinade over the top of the Beef Short Ribs in the shallow baking dish. Cover and refrigerate for at least 4 hours to overnight.

The Short Ribs in our Ginger-Soy Marinade

Braising Time

Once the meat has fully marinated, it’s time for the braising portion of our Ginger–Soy Braised Short Rib Tots recipe.

Begin by preheating the oven to 300°F. That’s right! It’s all about low and slow.

Remove the pan with the Short Ribs and Marinade from the refrigerator. Cover with a layer of Plastic Wrap and another of Heavy-Duty Aluminum Foil, making sure the sides are sealed as tightly as possible.

Place the pan in the preheated 300°F oven and let braise for 3 ½ to 4 hours.

Pickling fun!

I love Pickled Red Onions as a garnish for Asian influenced dishes. Especially those that might be on the “fatty” side. They just add a lovely pop of sweetness and acid that cuts the richness of the recipe. They also just look great as a topping!

To create these you’ll want to start by adding the Rice Wine Vinegar, Low-Sodium Soy Sauce and Sugar to a medium-sized pot over medium-high heat. Stir to combine and bring to a simmer.

Remove the pot from the heat and add the Sliced Red Onion. Give it a quick stir and let it rest. That’s it! The liquid will pickle the Red Onions as it cools.

Once the Pickling Liquid and Red Onions cool completely, strain them from the liquid and store in an air-tight container in the refrigerator until ready to use.

Note: This is a great “Sweet Pickling” recipe for a lot of different vegetables. I’ll often use it with a combination of julienned or shredded Carrots, Celery, Red Bell Pepper and Onions. It even works for Jalapeños. Basically, it just works as a wonderful sweet/tart garnish for a lot of different dishes. Don’t believe me? Make these Sweet Pickled Veggies and slap them on a simple Hot Dog. You’ll thank me!

Our Short Ribs out of the oven after finishing braising

Sauce it up

Once the Beef Short Ribs are done with the major part of their braising, it’s time to bibbidi-bobbidi-boo the delicious liquid they’ve been cooking in into an even better sauce.

Start by carefully removing the Aluminum Foil and Plastic Wrap from the top of the baking dish. Using tongs or a slotted spoon, gently remove as many of the Short Ribs as possible and place them in another shallow baking dish.

The strained Braising Liquid in the saucepan

Next, pour the remaining Braising Liquid through a fine strainer and into a medium-sized saucepan. Discard the strained solids. (Unless you find more Beef mixed with it. You want to hold onto all of that yummy goodness!)

Place the saucepan with the strained Braising Liquid on the stove over medium-high heat.

Meanwhile, place the Corn Starch and a tablespoon of Water into a small container and whisk together until well combined. Add the Corn Starch Slurry to the heating Braising Liquid and bring to a boil. It should begin to thicken, slightly.

Taste the sauce and adjust with Salt, Sugar, or Sriracha, if necessary.

While the Sauce is heating, preheat the oven to 350°F.

Pour the completed sauce over the Braised Short Ribs and return, uncovered, to the oven. Roast for approximately 30 minutes at 350°F, occasionally turning the Meat to coat with the sauce.

Remove from the oven and keep warm until ready to serve.

The Braised Short Ribs in the completed Sauce

The Tots

This is simple. Follow the instructions on the package and cook until done.

Serving our Ginger–Soy Braised Short Rib Tots

Time to get this goodness out to our family and friends.

Begin by placing equal portions of the cooked Tater Tots on the individual serving dishes of your choice.

Using tongs or a slotted spoon, place servings of the Braised Short Ribs directly on top of each plate of the Tots. Spoon a healthy amount of the Sauce from the pan over the Beef.

Garnish the top with a few of the Pickled Red Onions, Sliced Green Onions, and Sesame Seeds, if desired.

Serve warm and enjoy!

Final Conclusion

Oh buddy, is this recipe for Ginger–Soy Braised Short Rib Tots a good one. It hits all the taste profiles and textures with each bite.

The Short Ribs are fork tender and absolutely delicious. The sauce is sweet, salty, spicy and tangy all at the same time. Meanwhile the Tater Tots are crispy and rich, adding a terrific amount of “body” that rounds out the dish perfectly.

Finally, the Pickled Red Onions add a wonderful brightness that brings the dish to life.

This is a wonderful dish for just this time of year. Make it for your friends and family this Fall and they’ll agree with us.

Braising season is the best season!

If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.

Ginger–Soy Braised Short Rib Tots

Makes approximately 6-8 servings

For the Ginger–Soy Braised Short Ribs

2 ½ – 3 lbs – Beef Chuck Roast – Cut into 2” pieces
1 cup – Low-Sodium Soy Sauce
1 cup – Light Brown Sugar
2 tbls – Fresh Ginger – Minced
4 cloves – Fresh Garlic – Minced
3 – Green Onions – Minced
¼ cup – Rice Wine Vinegar
½ tbls – Sriracha
3 – Whole Star Anise
2 cups – Chicken Stock
1 tbls – Corn Starch
Salt & Pepper
Vegetable Oil

For the Pickled Red Onion

½ – Red Onion – Sliced
1 cup – Rice Wine Vinegar
1 cup – Granulated Sugar
¼ cup – Low-Sodium Soy Sauce

Other Ingredients

1 pkg – Tater Tots – Cooked according to package directions
Green Onions – Sliced
Sesame Seeds

For the Ginger–Soy Braised Short Ribs

Add approximately 1 tablespoon of the Oil to a large, heavy bottomed pan and place on the stove over medium-high heat
Season Beef Chuck Roast Short Ribs lightly with Salt & Pepper
Working in batches, add the Beef Chuck Roast Short Ribs to the heated pan and sear on all sides
Place the Seared Short Ribs in a shallow-bottomed baking dish
Add the Low-Sodium Soy Sauce, Brown Sugar, Rice Wine Vinegar, Sriracha, Star Anise, Chicken Stock, Minced Fresh Ginger, Garlic, and Green Onion to a medium-sized bowl. Whisk until well combined
Pour the Marinade over the top of the Beef Short Ribs in the shallow baking dish.
Cover and refrigerate for at least 4 hours to overnight
Preheat the oven to 300°F
Remove the Marinaded Short Ribs from the refrigerator and cover with a layer of Plastic Wrap and another of Heavy-Duty Aluminum Foil. Sealing the sides as tightly as possible
Place in the 300°F and allow to braise for 3 ½ to 4 hours
Remove from the oven and carefully take off the Aluminum Foil and Plastic Wrap
Using tongs or a slotted spoon, gently remove the Braised Short Ribs from the pan and place in another shallow baking dish
Strain the Braising Liquid into a medium-sized saucepan and discard the left over solids. Place the saucepan on the oven over medium-high heat
In a small container, add the Cornstarch and 1 tablespoon of water. Whisk until well combined
Add the Corn Starch Slurry to the Sauce on the stove. Bring to a boil while stirring occasionally. The Sauce should begin to thicken
Taste the Sauce and adjust seasonings with Salt, Sugar, or Sriracha, if necessary
Pour the completed Sauce over the Braised Short Ribs in the Baking Dish
Preheat the oven to 350°F
Place the pan contained the Braised Short Ribs and Sauce in the preheated 350°F oven and roast for 30 minutes; gently turning the Meat occasionally to coat with the Sauce
Remove from the oven and keep warm until ready to serve

For the Pickled Red Onion

Add the Rice Wine Vinegar, Granulated Sugar and Low-Sodium Soy Sauce to a medium-sized pot over medium heat. Stir to combine and bring to a simmer until the Sugar has dissolved
Remove from heat, add the Sliced Red Onion and give it a quick stir
Allow to cool completely and strain the Pickled Red Onions from the liquid
Store in an air-tight container in the refrigerator until ready to serve

The Ginger–Soy Braised Short Rib Tots

Cook the Tater Tots according to the directions on the package
Place equal portions of the cooked Tater Tots on individual serving dishes
Using tongs or a slotted spoon, place portions of the Braised Short Ribs directly on top of the Tater Tots on each dish
Spoon a healthy amount of the Sauce from the pan over the top on the Short Ribs
Garnish the top with the Pickled Red Onions, Sliced Green Onions, and Sesame Seeds, if desired
Serve warm and enjoy